Grilled Aubergine with Cashew & Bell Pepper Pesto

2 min read

July to October is aubergine season! Discover here how to turn this vegetable into a delicious meal to make for your friends or family!

Makes 4 to 6 servings

Preparation time: 45 minutes

Cooking time: 30 minutes


2 or 3 aubergines

– 6 bell peppers

– 6 candied tomatoes

– 100g cashew nuts

– 5 ml olive oil

– 100g chickpeas in a can

– 2 cloves of garlic

– 1 bundle of basil

– 1 lime

– salt, pepper

– Cumin, smoked paprika

– A pinch of fresh mint


  1. Cut the aubergines in half lengthwise. Use a knife to square them and brush them with olive oil and a little fleur de sel.
  2. Oil the peppers and place them on a baking sheet
  3. Put them in the oven at 180°C for 30 minutes, until the aubergines have melted, and the peppers are cooked through. Meanwhile, soak the cashews in warm water.
  4. After removing from the oven, prepare the bell pepper pesto. Clean and remove the skin from the peppers and place them in a blender with the candied tomatoes, cashews, garlic, basil, oil, salt, pepper, smoked paprika and cumin. Blend to a pesto texture. Add a little water if necessary.
  5. Place the aubergine on a plate. Add a good layer of bell pepper pesto, then the chickpeas, then chop some fresh mint on top.
  6. Drizzle with lemon juice, add a few roasted cashew nuts for extra taste and serve warm.


2 min read